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Categories:
ground chuck onion tomatoes frozen spinach cream of mushroom soup condensed golden mushroom soup sour cream milk garlic corn tortillas butter green chilies Cheddar cheese salt pepper
Viewed: 69 - Published at: a year agoIngredients
- 2 lbs ground chuck
- 1 large onion, chopped fine
- 16 ounces whole tomatoes, undrained
- 10 ounces frozen spinach, thawed and squeezed dried
- 10 12 ounces cream of mushroom soup
- 10 12 ounces condensed golden mushroom soup
- 1 cup sour cream
- 14 cup milk
- 14 teaspoon garlic powder
- 12 -16 corn tortillas
- 12 cup butter, melted
- 2 (4 ounce) cans green chilies, chopped
- 8 ounces mild cheddar cheese, grated
- salt
- pepper
Method
- Cook ground chuck in skillet.
- Pour off any fat.
- Add onion, tomatoes, spinach, salt and pepper to meat.
- In a separate bowl, combine soups, sour cream, milk and garlic powder.
- Set aside.
- Dip half of the tortillas into melted butter; arrange them on bottom of 13x9 pan.
- Cover with a layer of meat mixture; sprinkle chilies over top.
- Cover chilies with all but 1/2 cup of grated cheese.
- Dip remaining tortillas in butter and make another layer.
- Add layer of meat mixture.
- Cover all with soup and sour cream mixture.
- Cover and refrigerate overnight.
- Before baking, sprinkle with remaining grated cheese.
- Bake in 325 degree oven 35-45 minutes.
